Core

To core a fruit or vegetable is to remove its central portion, which may contain seeds, a tough stem, fibrous tissue or a hard structure that is unpleasant to eat. The operation can be performed with a knife, a specialized corer or a suitable vegetable tool.

Common ingredients that are cored

• Apples and pears: remove the seed chamber and tough central tissue while keeping the fruit intact when possible.
• Pineapple: remove the firm central core, which is tougher than the surrounding flesh.
• Tomatoes: remove the stem scar and tough core before slicing or stuffing.
• Cabbage and lettuce: remove the dense central core before separating leaves or cutting the head.

How to core cleanly

Choose the tool according to the ingredient and the intended presentation. For whole baked apples or poached pears, use a corer to remove the centre while preserving the outer shape. For pineapple, quarter the fruit lengthwise and cut away the core. For cabbage, cut around the base of the core and remove it without damaging the leaves unnecessarily.

Chef’s tip: Consider whether the removed core is usable. Apple and pear trimmings may be suitable for compote or stock-style fruit preparations, while tough or damaged portions should be discarded according to the kitchen’s food-safety and quality standards.

Key distinction: Coring removes the central seed or stem structure; peeling removes the outer skin.